Iranian Food Science and Technology

‫ﻧﺸﺮﻳﻪ ﭘﮋوﻫﺸﻬﺎي ﻋﻠﻮم و ﺻﻨﺎﻳﻊ ﻏﺬاﻳﻲ اﻳﺮان‬

Research Journal
Vol. 9, No. 3, Fall 2013, p. 270-278 270-278 .‫ ص‬،1392 ‫ ﭘﺎﻳﻴﺰ‬،3 ‫ ﺷﻤﺎره‬،9 ‫ﺟﻠﺪ‬

The Kinetics of Forced Convective Air-drying of Papaya (Carica papaya L.)

Slices Pretreated in Osmotic Solution

A.R. Yousefi1- Sh. Khodabakhsh Aghdam2- M. Pourafshar Chenar3*- M. Niakousari4

Received:08-03-2013
Accepted:13-06-2013

Abstract
In this study, mathematical modeling of hot air-drying of thin-layer papaya (Carica papaya L.) slices with
5±1 mm thickness pretreated in osmotic solution (50% sucrose) was investigated. Thin-layer drying was
conducted under three different drying temperatures of 40, 50 and 60 °C at a constant air velocity of 0.9±0.1 m/s
and absolute humidity of 0.6 ± 0.02 g of water/kg of dry air. It was found that the drying process occurred in
falling rate period over the drying time. The osmosis dehydration characteristics obtained by solid gain (SG),
water loss (WL) and weight reduction (WR) parameters that increased with increasing immersion time. The
effective diffusivity for papaya slices was within the range of 2.13×10-9 to 4.84×10-9 m2/s over the temperature
range. The activation energy was 38.63 kJ/mol indicated the effect of temperature on the diffusivity. Based on
the statistical analysis using coefficient of determination (R²) and root mean square error (RMSE), it was
concluded that the best model in terms of fitting performance for hot air-drying of papaya pretreated in osmosis
solution in all temperature range was Midilli et al. model.

Keywords: Papaya, Mathematical modeling, Osmotic solution, Cabinet drier, Thin-layer

Introduction 1 fluidized-bed drier and so on. Recently, studies pointed

Papaya also called papaw or pawpaw is an edible
melon-like fruit that is grown in the tropics and
subtropics. It is juicy, sweet and tastes like cantaloupe
(Morton, 1987). Due to its high content of the vitamin
C, potassium, carotenoid and fiber content, papaya has
been considered a top-ranking fruit (Yousefi et al.,
2012). It is widely produced in Brazil, Nigeria, India,
Mexico and Indonesia. According to the Food and
Agriculture Organization (FAO), about 6.5 million tons
of papaya was produced in 2005 (Fernandes et al.,
2008). In Iran, papaya is grown in Bahu Kalat City,
Baluchistan province. About 480 tons of papaya was
produced in Iran in 2005 (Yousefi et al., 2012). Drying
is a technique of conservation that consists of the
elimination of large amount of water from food
materials applying heat under controlled conditions, to
diminish the chemical, enzymatic and microbiological
activities that are responsible for the deterioration of
food (Barnabas et al., 2010). Air-drying is one of the
traditional methods, which used for food dehydration by
means of some kinds of driers such as cabinet drier,
                                                            
1- PhD Student, Department of Food Science and
Technology, Ferdowsi University of Mashhad,
Mashhad, Iran
2,3- MSc Student and Associate Professor, Department
of Chemical Engineering, Ferdowsi University of
Mashhad, Mashhad, Iran
(*- Correspondence Author Email: pourafshari@um.ac.ir)
4- Associate Professor, Department of Food Science and
Technology, Shiraz University, Shiraz, Iran
out the efficiency in water removal when air-drying was
combined with another dehydration method like
osmosis or microwave (Momenzadeh et al., 2011;
Funebo and Ohlsson, 1998; Drouzas et al., 1999). Many
researchers recommended that osmotic dehydration
could affect the final quality of dried products in terms
of reducing of shrinkage as well as preventing oxidative
browning and loosing of volatile flavoring components
during convective hot air drying process (Mauro and
Menegalli, 2003). To carry out osmotic dehydration,
fruit pieces are immersed in a concentrated solution
containing one or more solutes. The elimination of
access water from food specimen tissue is completed by
a counter-current diffusion of the osmotic agent (salt or
sugar) from the solution toward the specimen tissue
(Prothon and Ahrne, 2004; Petchi and Manivasagan,
2009). In the process, water usually transfers more than
solute due to deferential permeability of cellular
membranes (Mauro and Menegalli, 2003). The drying
kinetics of food is a complex phenomenon and requires
dependable models to predict drying behavior (Sharma
et al., 2003). There are three types of thin-layer drying
models: theoretical, semi-theoretical and empirical
(Midilli et al., 2002; Demirats et al., 1998). The
theoretical model depends on the physical
characteristics of grains. The empirical model presents a
direct relationship between average moisture and drying
time by means of regression analysis (Ozdemir and
Devres, 1999). Semi-theoretical is a tradeoff between
the theoretical and empirical models, and is derived
from Fick’s second law of diffusion. It is used in the
form of the Page model, the Modified Page model, the
271 ...The Kinetics of Forced Convective Air-drying of Papaya

Henderson model and other models. Kaymak-Ertekin
and Sultanoglu (2000) investigated the osmotic
dehydration of apple slices in different solution with
different concentrations. They found that as temperature
and concentration increased, water loss (WL) increased
at a considerable level. Kingsly and Singh (2007)
studied thin-layer drying of pomegranate arils in a
cabinet drier at drying temperatures of 50, 55 and 60 °C.
They reported that the Page model satisfactorily
represented the drying characteristics of pomegranate
arils than other models. Momenzadeh et al. (2011)
studied drying characteristics of shelled corn (Zea mays
L.) in a fluidized bed dryer assisted by microwave
heating. Their results showed that increasing the drying
air temperature resulted in up to 5% decrease in drying
time, while in the microwave-assisted fluidized bed
system, the drying time decreased dramatically up to
50% at a given and corresponding drying air
temperature at each microwave energy level. Yousefi et
al. (2012) compared two methods of mathematical and
Artificial Neural Networks (ANN) modeling to estimate
the moisture content of papaya fruit slices during hot
air-drying. They found that estimation of the moisture
content of papaya fruit could be better modelled by a
neural network (R2 = 0.9994 and RMSE= 0.0070) than
by the mathematical models (R2=0.9974 and
RMSE=0.0123).
The purpose of this study was to model hot air-
drying of papaya slices pretreated in osmotic solution as
a new kind of combined drying method in different
temperatures of 40, 50 and 60 °C. The moisture ratio
(MR) at each drying temperature was obtained and eight
well-known thin-layer drying models were used to
describe the drying process. In addition, two drying
parameters of effective moisture diffusivity and
activation energy were calculated.
Materials and Methods
Sample preparation
Papaya fruits were purchased from a local market in
the Bahu Kalat region and stored in a refrigerator at
4±1°C before they were subjected to the drying process.
Then, they were allowed to reach to room temperature
(24±1oC) one hour before starting the experiments. For
all experiments, papayas were peeled and sliced into
5±1mm thickness. The initial moisture content of
papaya was 700±2 % dry basis (d.b.).
Preparation of osmotic solution
Osmotic solution was prepared with sucrose 50%
(Merck Co., Germany). The product to solution ratio
was 1:10 (weight basis) (Antonio et al., 2004).
Temperature controlled mixing tank was used for
osmotic operation.
Cabinet dryer
A cabinet dryer (Model JE10 TECH, F-02G, South
Korea) with controllable air flow, temperature and air
humidity monitoring systems was used for the hot air
drying process. The absolute humidity and the hot-air
flow ratio for all drying temperatures were 0.6 ± 0.02
g/kg of dry air and 0.9 ± 0.1 m/s, respectively.
Microstructure analysis
SEM imaging of papaya carried out to exhibit the
surface properties of the samples. The thin layers were
prepared from the untreated and dried papaya and
coated with gold using an ion sputter (Fisons

Nomenclature Definition
M Moisture content at any time of drying
Me Equilibrium moisture content
M0 Initial moisture content
MR Moisture ratio
MR pre ,i Ith predicted MR
MRexp,i Ith experimentally observed MR
N Number of observations
R2 Coefficient of determination
RMSE Root of mean square error
ww0 Weight of water in initial sample
ws0 Weight of solids initially present in the fruit
wst Weight of solids at the end of osmosis treatment
wt Weight of the fruit
Deff Effective diffusivity
D0 pre-exponential factor of Arrhenius equation
Ea Activation energy
n Positive integer
R Gas constant
T Air temperature
t Drying time
 1392 ‫ ﭘﺎﻳﻴﺰ‬، 3‫ ﺷﻤﺎره‬،9 ‫ ﺟﻠﺪ‬،‫ﻧﺸﺮﻳﻪ ﭘﮋوﻫﺸﻬﺎي ﻋﻠﻮم و ﺻﻨﺎﻳﻊ ﻏﺬاﻳﻲ اﻳﺮان‬ 272

Instruments, UK). The coated samples were viewed and
photographed using a scanning electron microscope
(model 5526, Cambridge, UK) at 20 kV.
Experimental procedure
Osmosis treatment
Papaya slices were weighed and placed into the
osmotic solution under dynamic condition provided by
agitation (150 rpm) at room temperature (24±1oC) for 4
h. The product to solution ratio was 1:10 (weight basis).
The samples were removed from the solution in time
intervals of 30 min and drained with a filter paper for 5
min in order to remove the excess solution at the surface
and weighed (Antonio et al., 2004). They also were
weighed prior to placing in the cabinet drier.
For each treatment, water loss (WL), solid gain
(SG) and weight reduction (WR) were evaluated based
on the following equations (Eq. 1, 2 and 3) and the
results were expressed in g/100g of initial fresh fruit
weight:
( ww0 )  ( wt  wst ) (1)
WL 
( ws 0  ww0 )
( wst  ws0 )
SG  (2)
( ws0  ww0 )
(3)
WR  WL  SG
until achieving to 20±1% (d.b.) moisture content from
the initial moisture content of 700±2% (d.b.). The MR
vs. drying time curve was obtained for each drying
temperature.
Mathematical modeling
Eight well-known models of thin-layer drying
described in Table 1 were investigated to find the most
suitable drying model for the drying process of papaya.
The MR was defined by:
M  Me
MR  (4)
M0  Me
Where, M and M0 are the moisture content of the
samples at any drying time and initial moisture content,
respectively. The moisture ratio equation was simplified
to M/M0 as the value of Me (equilibrium moisture
content) is relatively small compare to M or M0 (Akgun
and Doymaz, 2005; Doymaz, 2004).
In a general manner, the performance of a model is
evaluated based on the comparison between the
computed output (predicted) and input (experimental)
data. The obtained predicted data for each model is
evaluated using the coefficient of determination (R2)
and root mean square error (RMSE) (Eqs. 5 and 6).
A model with the maximum of R2 and the minimum
of RMSE shows the best performance (Kingsly and
Singh, 2007):
N

Where ww0 is the weight of water in initial sample  ( MR exp,i  MR exp ) 2 ( MR pre,i  MR pre ) 2
(g), ws0 is the weight of solids initially present in the R 2
N
i 1
N
fruit (g); wt and wst are the weight of the fruit (g) and
the weight of solids at the end of treatment (g),
 ( MR
i 1
exp,i  MR exp ) 2  ( MR pre,i  MR pre ) 2
i 1 (5)
respectively (Petchi and Manivasagan, 2009; Mujica-
1/2
Paz et al., 2003; Lazarides et al., 1995). The changes in 1 N 
SG, WL and WR parameters were determined
RMSE    (MRexp,i  MRpre,i )2 
consecutively in time intervals of 30 min during the
 N i 1 
(6)
dehydration for 4 h.
Where, MRexp.i is the experimental moisture ratio at
observation i, MRpre,i is the predicted moisture ratio at
Hot air-drying process this observation, N is number of experimental data
One layer of the sliced papaya samples after 4 h
osmotic dehydration was placed in the cabinet dryer at points, MR exp and MR pre are the average of sum of the
three temperatures of 40, 50 and 60 °C for hot air- MRexp.i and MRpre,i, respectively.
drying process and weight – time data were recorded
Table 1- Mathematical models for thin-layer drying
Model name Model equation References
Newton MR  exp(kt ) Westerman and White, 1973
Page MR  exp( kt n ) Guarte, 1996
Modified Page MR  exp(  kt ) n Yaldiz et al., 2001
Henderson and Pabis MR  a exp(kt ) Yagcioglu et al., 1999
Logarithmic MR  a exp(  kt )  c Yaldiz et al, 2001
Two-term MR  a exp(  k 0 t )  b exp(  k1t ) Rahman, 1998
Wang and Sing MR  1  at  bt 2
Ozdemir and Devres, 1999
Midilli et al. MR  a exp(  kt n )  bt Sacilik et al., 2006
273 ...The Kinetics of Forced Convective Air-drying of Papaya
Results and Discussions
Osmotic treatment
The moisture content of the fresh papaya was 700±
2% (d.b.). The effect of osmotic treatment on
dehydration of the samples pointed via the changes in
parameters of the process (SG, WL and WR) during
dehydration that is shown in Fig. 1. As the results show,
the water loss, solid gain and weight reduction of the
papaya slices increased with increasing immersion time.
These results were in agreement with Petchi and
Manivasagan (2009) and Heng et al., (1990). In the
most intense processing condition (after 4h immersion),
water loss and weight loss attained to 33.64 and 22.19
g/100g of initial fresh fruit, respectively. According to
Fig. 1, at the end of the osmotic treatment, especially at
210 and 240 min immersion times, the changes in SG,
WL and WR were very slow because of decrease in
osmotic pressure as driving force for dehydration (Levic
et al., 2008). Solid gain showed a tendency to increase
with increasing the immersion time; also increasing the
dehydration time caused greater loss of water from the
papaya slices (Kaymak-Ertekin and Sultanoglu, 2000).
The final moisture content of papaya slices after 4h
immersion in the osmotic solution was 225.6 ± 0.4%
(d.b.).
Hot air-drying
As expected, increasing air temperature reduced the
drying time (Fig. 2). At higher temperature, due to the
quick removal of moisture, the drying process occurred
in a shorter period. The decrease in drying time with
increase in drying temperature may be due to increase in
water vapor pressure within the papaya slices, which
increased the migration of moisture, especially when the
drying occurs only in falling rate period. Similar
observation was reported for apple purees (Vergara et
al., 1997). The moisture ratio of papaya reduced
Fig. 1- The changes in SG, WL and WR during osmotic dehydration
exponentially as the drying time increased. Continuous
decrease in moisture ratio indicates that, diffusion
governed the internal mass transfer (Haghi and
Amanifard, 2008). As expected, higher drying air
temperature decreased the moisture ratio faster. During
hot air-drying, the moisture content of papaya slices at
all the drying temperature was brought to 20 ± 0.1%
(d.b.). It is found that there was no constant rate drying
period in the drying kinetics of papaya slices, and all
drying process occurred in the falling rate period (Fig.
3). This matter indicates that diffusion is the controlling
physical mechanism regulating moisture transfer in the
sample slices. The similar results were reported by
Kaymak-Ertekin (2002) for green and red peppers, Sogi
et al., (2003) for tomato seeds and Doymaz (2007) for
pumpkin.
Mathematical modeling
Fig. 2, shows the drying curves of hot air-drying of
thin-layer papaya fruit slices pretreated in osmotic
solution in which the effect of drying time on moisture
ratio was exhibited. The MR values were fitted against
the drying time at each temperature by applying the
non-linear regression analysis technique. The best
model for each treatment was obtained using
comparison of statistical parameters of R2 and RMSE.
According to Table 2, Midilli et al. model was the best
among the mathematical models in fitting the
experimental data, which can be used to predict the
drying behavior of papaya slices under the mentioned
conditions. Fig. 4, shows the good coincidence between
experimental and predicted MR obtained from the best
model at each drying temperature, which banded around
the straight line (X=Y); that proved the feasibility of the
selected model in describing the drying behavior of
thin-layer papaya slices.
 1392 ‫ ﭘﺎﻳﻴﺰ‬، 3‫ ﺷﻤﺎره‬،9 ‫ ﺟﻠﺪ‬،‫ﻧﺸﺮﻳﻪ ﭘﮋوﻫﺸﻬﺎي ﻋﻠﻮم و ﺻﻨﺎﻳﻊ ﻏﺬاﻳﻲ اﻳﺮان‬ 274

1.2

40 ⁰C
0.8
50 ⁰C
0.6
60 ⁰C
MR

0.4

0.2

0
0 20 40 60 80 100 120 140 160 180 200

Drying time (min)

Fig. 2- Effect of drying temperature and drying time on moisture ratio

14
Drying rate (kg water/kg dry sample.h)

12
40 ⁰C
10
50 ⁰C

8
60 ⁰C

0
0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9

MR
Fig. 3- Effect of drying temperature and MR on drying rate of papaya fruit slices

Yousefi et al., (2012) reported that two-term model

was the best mathematical model to describe thin-layer 8 1  (2n  1) 2  2 Deff t (7)
hot air-drying of papaya fruit without any pretreatments MR  2  exp( )
in a cabinet drier. Zomorodian and Moradi (2010) found
 n 0 (2n  1)2 4 L2
that Midilli model had the closest results to the where, Deff is the effective diffusivity (m2/s); n is
experimental data for forced convective indirect model positive integer, t is drying time, and L is the half
type thin layer solar drying of Cuminum cyminum thickness of the slab in samples (m). In practice, only
(R2=0.994, RMSE=0.0225). the first term in Eq. (7) is used yielding:
(8)
Calculation of effective diffusivity 8
2
 Deff t
From the experimental data, internal mass transfer MR  exp( )
resistance was observed because of falling rate drying  2
4 L2
period. Fick’s diffusion equation analyzed the drying As it is obvious, Deff can be calculated from the slope
data in the falling rate period. Crank (1975) solved this of Eq. (8) using natural logarithm plot of MR versus
equation and introduced the following equation which drying time.
can be used for slab geometry with uniform initial The calculated Deff values for different drying
moisture diffusion, constant diffusivity and insignificant temperatures are shown in Fig. 5. Deff value for papaya
shrinkage: slices increased with air temperature. This value was
275 ...The Kinetics of Forced Convective Air-drying of Papaya

2.13×10-9, 2.75×10-9 and 4.84×10-9 m2/s for 40, 50 and

60 °C drying temperatures, respectively. Madamba et al.  Ea 
(1996) reported that the Deff value for food materials is Deff  D0 exp    (9)
within the range of 10-11 to 10-9. The obtained results  R (T  273.15) 
were in agreement with the results of Kaleemullah and
Kailappan (2005), Sacilik et al., (2006) and Doymaz Where D0 is the pre-exponential factor of Arrhenius
(2007). equation (m2/s), Ea is the activation energy (kJ/mol), T
is the drying temperature (°C) and R is the gas constant
Calculation of activation energy (kJ/(mol.K)).
From the Arrhenius-type relationship, the
dependence of Deff can be explained (Simal et al., 1996).
This matter is shown in the following equation:

Table 2- Statistical results obtained from the selected models

Model name Temperature (ºC) R2 RMSE
40 0.9962 0.0189
Newton 50 0.9950 0.0310
60 0.9956 0.0261
40 0.9964 0.0188
Page 50 0.9972 0.0166
60 0.9970 0.0171
40 0.9962 0.0189
Modified Page 50 0.9950 0.0310
60 0.9956 0.0261
40 0.9963 0.191
Henderson and Pabis 50 0.9938 0.0257
60 0.9948 0.0246
40 0.9962 0.0189
Two- term 50 0.9973 0.0164
60 0.9969 0.0180
40 0.9963 0.0189
Logarithmic 50 0.9957 0.0205
60 0.9977 0.0149
40 0.994 0.0282
Wang and Singh 50 0.981 0.0571
60 0.9793 0.0545
40 0.9967 0.0177
Midilli et al. 50 0.9983 0.0128
60 0.9980 0.0139

Fig. 4- Comparison of the experimental and predicted MR from Midilli et al. model
 1392 ‫ ﭘﺎﻳﻴﺰ‬، 3‫ ﺷﻤﺎره‬،9 ‫ ﺟﻠﺪ‬،‫ﻧﺸﺮﻳﻪ ﭘﮋوﻫﺸﻬﺎي ﻋﻠﻮم و ﺻﻨﺎﻳﻊ ﻏﺬاﻳﻲ اﻳﺮان‬ 276

Fig. 5- Effect of drying temperature on the effective moisture diffusivity in papaya slices

Fig. 6- Influence of drying temperature on the effective diffusivity

The Ea can be calculated from the slope of the plot
on ln(Deff) vs. 1/(T+273.15) (Fig. 6). This value was
38.63 (kJ/mol) for papaya slices. This obtained value
was lower than the Ea of green peppers drying (51.4 kJ/
mol) (Kaymak-Ertekin, 2002), mint drying (82.93
kJ/mol) (Park et al., 2002) and higher than that of red
chillies drying (24.47 kJ/ mol) (Kaleemullah and
Kailappan, 2005).
Microstructure analysis
Fig. 7, shows the SEM images of fresh papaya,
papaya at the end of osmotic dehydration (after 4h) and
papaya sample at the end of hot air-drying process. Figs.
7b and 7c, clearly exhibited the existence of sucrose
particles on samples surface. These particles were
responsible for increasing the SG during 4h immersion
in the 50% sucrose solution. Comparison of Figs. 7a and
7c obviously showed that the external porosity of the
samples obtained from hot air-drying process was less
than that of fresh sample. The similar results reported
for garlic and carrot slices (Lozano et al., 1980).
Conclusion
In this study, hot air-drying kinetics of papaya slices
with 5±1 mm thickness pretreated in the osmotic
solution at three levels of drying temperatures in a
cabinet dryer were investigated. Like most of food
materials, papaya slices had not constant drying rate and
drying process entirely occurred in falling rate period.
High value of R2 in addition with low value for RMSE
obtained for Midilli et al. mathematical model indicated
the high performance of this model to determine MR
during the drying process at all the drying temperatures.
The obtained effective diffusivity was within the range
of 2.13×10-9 to 4.84×10-9 m2/s over the temperature
range (40 to 60 ºC).
277 ...The Kinetics of Forced Convective Air-drying of Papaya

Fig. 7- SEM images of (a) fresh papaya (b) dried papaya after hot air-drying process (c) osmotic treated papaya for 4 h

It was found that, effective diffusivity increased with papaya slices was found to be 38.63 kJ/mol using
increasing drying temperature. The activation energy for Arrhenius-type equation.

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